Vegan Corn Chowder
This has been the perfect meal to eat as the weather gets chilly here in Boston. I add cauliflower and white sweet potato to my corn chowder to add texture and substance. Enjoy the soup on its own or with a piece of crusty bread. Yum.
Vegan Corn Chowder
Ingredients:
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 4 cloves of garlic, minced
- 2.5 cups of frozen corn (or 1 small bag)
- 2 cups cooked cauliflower
- 1 small Japanese sweet potato, cubed and cooked (also known as a white sweet potato)*
- 1 can coconut milk (either light or full fat)
- 2.5 tsp smoken paprika, salt and pepper
Instructions:
- Start by cooking your cauliflower and sweet potato in boiling water until slightly soft. You should be able to easily pierce the vegetables with a fork. When they are cooked, drain and set aside.
- Over low heat, sauté the diced onion in olive oil for 4-5 minutes or until the onion becomes translucent.
- Add the garlic and sauté for another minute.
- Add the frozen sweetcorn and coconut milk. Then fill up the can that had the coconut milk in it with water and add that to the pot.
- Then, add the spices and cooked cauliflower and potato. Stir everything together.
- Put the lid on the pot and simmer on low heat for 15 minutes.
- Serve on its own or with some crusty bread.
Notes:
*White sweet potato adds a lovely flavor to the soup. But if you can't find it, sub it with a small white potato or omit the potato all together.